Description
This one is for all my Cripsy Roast Potato lovers! This thyme, garlic and red wine vinegar infused potatoes are the best you'll EVER try. Don't believe me? Find out for yourself!
Ingredients
Units
Scale
- 1.4 kg potatoes (peeled and chopped)
- 3–4 tbsp red wine vinegar
- 5–6 garlic cloves
- 1–2 garlic bulb's
- 7–8 springs of thyme
- 1/3 cup olive oil
- 1 tbsp salt (plus more)
- black pepper
Instructions
- Wash, peel and chop your potatoes. I like to keep my knife at an angle when chopping the potaotes, to create more surface which creates cripsier potatoes.
- Add your chopped potatoes into a pot filled with cold water.
- Preheat your oven to 230C/ 210C fan
- Stir in 1 tbsp salt and bring the water to a boil. Once water starts to boil, boil for 5-7 minutes.
- While your potatoes boiling, in another pot combine your olive oil, red wine vinegar, 5-6 garlic cloves and thyme. Cook on low for around 6-7 minutes.
- Once your potatoes are done boiling, drain with a colander. Shake your colander a couple of times to fluff up the edges of your potatoes.
- Transfer your potatoes to a baking tray, season with a little more salt and black pepper and then pour your olive oil mixture (discarding the garlic cloves).
- Mix to get all your potatoes coated, then flip your potatoes facing down on the side with the flattest surface.(You can use 2 baking tray's if they don't all fit in an even layer)
- Cut the tops of 1-2 garlic bulbs and place face down in your baking tray.
- Bake for 30-45 minutes or until golden and crispy. Flipping halfway.
- Enjoy warm.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: 221